or Connect
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Salmon Fillets Tomorrow
New Posts  All Forums:Forum Nav:

Salmon Fillets Tomorrow

post #1 of 4
Thread Starter 

I get antsy when I don't get to smoke as often as I would like. Tomorrow will be eight days since my last smoke. Although I made salmon steaks just a couple of weeks ago, I am compromising for the sake of my family and smoking salmon fillets.

 

Earlier I posted a question about marinating salmon but didn't get much of a response. As of now, I plan on marinating in teriyaki (spelling?) sauce. Does this make a good marinade? How long would you marinade it for? What IT am I looking for, too?

 

As always, I appreciate any tips, hints, concerns, etc. that you may have. Thanks in advance for your time and cooperation!

 

Steve

post #2 of 4
Thread Starter 


Cooked salmon till 145 degrees. Hard to keep temp low enough and it cooked quickly. Couldn't get temp lower than 200 as suggested.

post #3 of 4
I share your pain. Well ...used too. Until I got a big chief smoker. What are you using?
post #4 of 4
Thread Starter 

An  offset Brinkmann Outdoor Living smoker, Kingsford briquettes, and hickory mini logs. Cut down number of charcoals used in both the fire box and the chimney starter. Obviously, I still needed to cut down these numbers even more in the future

New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: General Discussion
SmokingMeatForums.com › Forums › Smoking Meat (and other things) › General Discussion › Salmon Fillets Tomorrow